ARF/5-A-Day #78

by Cate on July 11, 2007

The Cookbook Junkie kicks off this week’s ARF/5-A-Day roundup, using fresh blueberries in her Blueberry Buckle:

Newcomer Culinary Adventures joins us this week with Easy Potato Soup:

I love corn salad, so I’ll definitely be making this Shoepeg Corn Salad from Claire at Cooking is Medicine; it sounds perfect for the hot Summer months:

Sarah from What Smells So Good has a unique ingredient in her Dense Fudgy Vegan Brownies – check out her site to find out what it is.

More Bread and Cheese, Please goes the healthy route with her Cranberry-Blueberry Muffins:

As for me? I really didn’t want to go out in the 100+ degree heat today, but I didn’t have anything on hand that would work for tonight’s round-up (or that inspired me), so in the interest of participation, Nicholas and I took a quick run to the grocery store. I only needed tomatoes to make tonight’s contribution, since I had everything else already. Fresh basil from the farmer’s market, mozzarella, bread crumbs, a little bit of extra virgin olive oil, garlic and salt and pepper, and soon we were feasting on Stuffed Tomatoes Gratinee. It could not be simpler to make and was downright delicious. Unfortch, with the slice of mozzarella on top, you can’t see all the bread-crumb filling goodness, but trust me, they were tasty little suckers.

Stuffed Tomatoes Gratinee
Recipe courtesy of Woman’s World magazine

8 large beefsteak tomatoes, 3-3-1/2 lbs (I halved recipe and used vine-ripe tomatoes, a bit smaller)
8 oz chunk mozzarella cheese, divided
3/4 cup plain dry bread crumbs (I used the flavored ones)
1/2 cup tightly packed basil leaves, chopped
1/4 cup extra virgin olive oil
1 clove garlic, minced
3/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 400F. With knife, slice top 1/4 from tomatoes. Discard tops. Scoop out and discard seeds. Shred half of cheese (I just tore with my fingers); cut remaining chunk into 8 slices. In bowl, mix shredded cheese with remaining ingredients. Fill tomatoes with cheese mixture. Top each with 1 cheese slice. Place tomatoes on ungreased baking sheets; bake until softened and filling heats through, about 15-17 minutes. Remove from oven. Position oven rack 4″ from heat source; preheat broiler. Broil until cheese melts and begins to brown, 1-2 minutes.

8 servings

A year ago today… mmm, I forgot all about this dip.
Two years ago today… a good eatin’ weekend down the shore.

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{ 2 comments… read them below or add one }

Claire July 11, 2007 at 1:11 am

Those tomatoes look SO SO good! I must try these this summer.


mdvelazquez July 12, 2007 at 10:47 am

Mmmm! The tomatoes looks delicious. I can’t wait to try it.

I’ve stuffed tomatoes with a simple rice and fresh basil mixture, but never with cheese. Strange since I live for cheese.


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